At long last, Daniel Boulud, widely celebrated as one of America's greatest chefs, has assembled the volume of spectacular recipes for which the gastronomic community has been enthusiastically clamoring. Now chef/owner of the internationally acclaimed and wildly successful Restaurant Daniel on Manhattan's Upper East Side, Boulud originally became the toast of the restaurant world in his role as executive chef at Le Cirque. His stunning and inventive cuisine has garnered accolades everywhere from Gault Millau to The New York Times, from Food & Wine and the International Herald Tribune (both of which voted him one of the ten best chefs in America) to the James Beard Foundation (which selected him as New York Chef of the Year in 1992 and Best Chef in America in 1994).
Here, in his first cookbook, Boulud presents instructions for everything from hors d'oeuvres to desserts, lavishly illustrated and adapted for the home cook. Based on a style of cooking known as cuisine du marche (cooking with local and seasonal produce), these recipes take advantage of the abundance of fresh foods available in farmer's markets and upscale grocery stores throughout the United States.
This collection of over two hundred recipes includes such delights as Crisp Paupiette of Bass in a Barolo Sauce, Sirloin Napoleon with Black Olives and Zucchini, Maine Sea Scallops in Black Tie, Nine-Herb Ravioli with Basil Oil and a Tomato Coulis, Crisp Duck Pot-au-Feu with an Herb Oil, and Roasted Peaches and Blackberries with Ginger Caramel Ice Cream. Boulud both dazzles and inspires with a display of his culinary virtuosity and versatility. He shows home cooks how to re-create his delicious and imaginative dishes without arduous techniques or complex equipment. The recipes herein offer a wealth of professional tips, and each step is simply and clearly explained.
More than just a collection of brilliant recipes, Cooking with Daniel Boulud is also a primer on Boulud's cooking philosophy. The principle on which his cuisine rests is his insistence on only the finest fresh seasonal ingredients. All recipes are coded by season, and Cooking with Daniel Boulud also includes an exquisitely illustrated seasonal market list at the back of the book that is both an invaluable buying guide to ingredients featured in the book and a compendium of simple recipes and preparation tips.
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Applauded by The New York Times, heralded by Zagat's New York City Restaurant Survey, honored by the James Beard Foundation as the 1992 Chef of the Year, renowned chef Daniel Boulud presents for the first time a collection of his extraordinary recipes, each designed for the home cook. With a wealth of professional tips and a detailed seasonal market list to provide inspiration at every step, this handsome volume celebrating the cuisine of a master chef will Be an invaluable source for years to come.
Praise For Daniel Boulud And His Cuisine
"An astonishingly versatile young chef." (Four-star rating)
-- Bryan Miller, The New York Times
"New and exciting dishes." (Four-star rating 19.5/20, highest in the U.S.)
-- Gault Millau's Best of New York
"In culinary circles, Daniel Boulud is lavishly praised as 'a chef at the apex of his career' and hailed as 'a modern legend' for his flawless French technique and his imaginative and precise use of modern, exotic ingredients."
-- Bon Appetit
"Some of New York's most incandescent cuisine."
-- Zagat's New York City Restaurant Survey
"The serendipitous combinations Boulud comes up with are spur-of-the-moment creations inspired by fresh, beautiful produce. The recipes in his book are geared to the home cook. They offer Boulud's magical flavor."
-- House Beautiful
"Long before the French paradox became a prime-time topic, Daniel Boulud was proving how healthful the cuisine of his native France could be."
-- Health Magazine
"Boulud is a brilliant success"
-- VogueAbout the Author:
Daniel Boulud was raised in Lyons, France, on his family's farm. After working in the kitchens of some of the most prestigious chefs in Europe, including George Blanc, Michel Guerard, and Roger Verge, he came to the United States in 1980. In the ensuing decade, he dazzled New York with his work at the Polo Restaurant, Le Regence, and the world-renowned Le Cirque, before opening Restaurant Daniel. He has been voted Best Chef of the Year by his professional colleagues in the Chef in America Association and Best Chef in America by the James Beard Foundation. Restaurant Daniel was chosen by Bon Appetit, Gault Millau, and the International Herald Tribune as the best restaurant in the United States and was awarded four stars by The New York Times and five stars by the Mobil Travel Guide. He has appeared on Late Night with David Letterman, Live with Regis & Kathie Lee, TVFN's Cook Book Kitchen, and PBS's Cuisine Rapide with Pierre Franey, and is consistently lauded in the press as one of the most exceptional French chefs cooking in America today. Restaurant Daniel opened in the spring of 1993 to immediate success and acclaim and is now a member of France's prestigious Relais and Chateau Association.
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Descripción Random House. Hardcover. Estado de conservación: New. 0679404090 Ships promptly. Nº de ref. de la librería GHP7881.2JLGG020617H0012A
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Descripción Random House, 1993. Hardcover. Estado de conservación: New. Nº de ref. de la librería P110679404090
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Descripción Random House. Hardcover. Estado de conservación: New. 0679404090 New Condition. Nº de ref. de la librería NEW6.0338065
Descripción Random House, New York, 1993. Hardcover. Estado de conservación: New. Estado de la sobrecubierta: New. 1st Edition. First edition 1993, first printing. Signed and inscribed by Daniel Boulud on fep " Dear Jessica, Always a pleasure. Best Seasonal Wishes Daniel Boulud 17 January 1994" and stamped with "Restaurant Daniel" stamp. Hardcover in laminated boards with DJ. Condition new, square tight and crisp book, no edgewear no names no underlinings no highlights no bent pages, Not a reminder. DJ new, bright and shiny, no tears no chips no edgewear, Price Not clipped. 4to, 400 pages, illustrated with color plates. Heavy book will require additional postage for international orders. Inscribed by Author(s). Nº de ref. de la librería 013605